Dutch Oven Pot Roast with Potatoes and Carrots - Mind Over Munch
Learn how to slow cook pot roast in the oven until it’s irresistibly tender with this Dutch oven pot roast recipe! Plus, how to cook pot roast in a crock pot or
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mindovermunch.com.
Ingredients
- 4 lb chuck roast
- salt & pepper (to taste)
- drizzle of oil
- 1½ cups yellow onion (sliced)
- 1 head of garlic (peeled into cloves & smashed)
- 4 large carrots (cut into 1-2” pieces)
- 3 stalks of celery (cut into 1” pieces)
- 3 cups vegetable (chicken or beef broth)
- 3 Tbsp balsamic vinegar
- 1 Tbsp Worcestershire sauce
- 2 Tbsp Dijon mustard
- 1 lb baby potatoes of choice (halved (or leave whole if potatoes are small))
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
- ¼ cup fresh parsley and thyme (to add after cooking)
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